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Standing Rib Roast and Gorgonzola Sauce
Recipes
Standing Rib Roast and Gorgonzola Sauce
8 servings
2 hours, 15 minutes total (Active 30 minutes)

Ingredients

  • 1 standing rib roast (4–5 lb)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon + ¼ teaspoon steak seasoning, divided
  • 1 (3 oz) package shallots
  • ¼ bunch fresh Italian parsley
  • 1 cup dry white wine (or chicken stock)
  • 1 cup heavy whipping cream
  • 1 cup crumbled Gorgonzola cheese

Steps

    1. Preheat oven to 425°F. Season roast on all sides with 1 tablespoon oil and 1 tablespoon seasoning; place on rack in roasting pan (wash hands). Bake 20 minutes or until browned; reduce oven to 350°F; bake 1–1 ½ hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer roast to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time.
    2. Chop shallots and parsley finely. Preheat large sauté pan on medium 2–3 minutes. Place remaining 1 tablespoon oil in pan, then add shallots; cook 1 minute to soften. Reduce heat to medium-low, add wine, and cook until liquid is reduced by about two-thirds.
    3. Stir in heavy cream and remaining ¼ teaspoon seasoning; simmer 2–3 minutes until sauce begins to thicken.
    4. Remove pan from heat; whisk in cheese until sauce is smooth, then stir in parsley. Slice roast and serve with sauce.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 780, Total Fat 64g, Sat Fat 29g, Trans Fat 0g, Chol 175mg, Sodium 490mg, Total Carb 4g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 39g, Vitamin D 0%, Calc 10%, Iron 20%, Potassium 10%